• Grape variety : gamay noir à jus blanc

• Granitic soil on steep slopes of 30 to 50 %

• The wine is made using the traditional method

• "Vendanges en vert" during the summer (beginning flowering 20/05/07)

• Manual grape harvest (beginning 05/09/07)

• Output 2007 approximately 32 hl/ha

• The whole bunches are sorted and brought intact to the cellar

• Pneumatic pressing

• Control of fermentations maceration 6 days in a thermo controlled vat

• Bottling : the bottles and corks as well as the filtration and bottling of the wine is carried out by a specialized company, conforming to HACCP norms

• Tasting : red fruit. Its freshness and its fruitiness will surprise you

• The very specific soil of our village makes this nouveau wine powerful and it can be consumed all year round

• Serve at 14° with entrees, pork, poultry or simply for pleasure

• Year 2006

• Grape variety: gamay noir à jus blanc with a density of 9500 vines/ha

• Surface area 11 ha

• Output maximun 53 hl/ha

• Situation: located in the communes of Létra and Ternand

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest

• The whole bunches are brought intact to the cellar

• Maceration 7 days then pneumatic pressing

• Controlled fermentation at low temperature

• Tasting: typicaly beaujolaise, red fruit flavour, blackcurrant predominance, with a peppered note

• Serve at 14 ° any time for the pleasure or with pork or poultry

• Grape variety : gamay noir à jus blanc

• Granitic soil on steep slopes of 30 to 50 %

• The wine is made using the traditional method

• "Vendanges en vert" during the summer (beginning flowering 12/06/05)

• Manual grape harvest (beginning 14/09/05)

• Output 2005 approximately 40 hl/ha

• The whole bunches are sorted and brought intact to the cellar

• Pneumatic pressing

• Control of fermentations maceration 6 days in a thermo controlled vat

• Bottling : the bottles and corks as well as the filtration and bottling of the wine is carried out by a specialized company, conforming to HACCP norms

• Tasting : red fruit. Its freshness and its fruitiness will surprise you

• The very specific soil of our village makes this nouveau wine powerful and it can be consumed all year round

• Serve at 14° with entrees, pork, poultry or simply for pleasure

• Year 2004

• Grape variety : gamay noir à jus blanc with a density of 9500 vines/ha

• Surface area 13 ha

• Output maximun of 58 hl/ha

• Situation: located in the communes of Létra and Ternand

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest (beginning on 20/9/04)

• The whole bunches are sorted and brought intact to the cellar

• Maceration 7 days then pneumatic pressing

• Controlled fermentation at low temperature

• Tasting : typically beaujolaise, red fruit flavour, blackcurrant predominance, with a peppered note

• Serve at 14 ° at any time for pleasure or with pork or poultry

• Year 2005

• Grape variety: gamay noir à jus blanc with a density of 9500 vines/ha

• Surface area 11 ha

• Output maximun 58 hl/ha (in 2005 production of 53 hl)

• Situation: located in the communes of Létra and Ternand

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest

• The whole bunches are brought intact to the cellar

• Maceration 7 days then pneumatic pressing

• Controlled fermentation at low temperature

• Tasting: typicaly beaujolaise, red fruit flavour, blackcurrant predominance, with a peppered note

• Serve at 14 ° any time for the pleasure or with pork or poultry

• This vintage is made from old vines located at Létra at a place named "Rochefort"

• These vines are planted on a very stony, steep slope of schist and dominated by an enormous rock

• Taste : a very well constructed wine, which will develop well after several years in the bottle

• Rochefort should be kept from 5 to 9 years

• Serve between 15 and 16 °, with beef bourguigion or rabbit

• This is a Rochefort wine that is bottled after spending 9 months in an oak barrel

• Taste : the notes are of very slight oak with vanilla

• This wine is a nice discovery and its pleasant taste will surprise your friends

• Serve at 14° with coq au vin, roast lamb or duck pate

• The wine is bottled in mid January at the time of the festival of St Vincent , the patron saint of winemakers - hence the wine's name.

• It should be consumed in the 2 years which follow the harvest, to be drunk with friends to celebrate an occasion

• Taste : this wine is very soft and very fruity

• Serve at 13°, with barbecue, snacks, pork or ham - or to just drink with friends

• Grape variety : chardonnay

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest

• The whole bunches are sorted and brought intact to the cellar

• Pneumatic pressing

• Controlled fermentation at low temperature

• Wine made on the lies

• Bottling : the bottles and corks as well as the filtration and bottling of the wine is carried out by a specialized company, conforming to HACCP norms

• Tasting : flavour of peony. Its freshness and its fruitiness will surprise you

• Serve at 10° with starters, grilled food or fish

• Grape variety : gamay noir à jus blanc

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest

• The whole bunches are brought intact to the cellar

• Maceration 1 day then pneumatic pressing

• Controlled fermentation at a low temperature

• Bottling : the bottles and corks as well as the filtration and bottling of the wine is carried out by a specialized company, conforming to HACCP norms

• Tasting : flavours of peony. Its freshness and its fruity will surprise you

• Serve at 10° with starters, grilled food or fish

• Grape variety : gamay noir à jus blanc with a density of 9500 vines/ha

• Surface area 13 ha

• Output maximun of 58 hl/ha

• Situation: located in the communes of Létra and Ternand

• Granitic soil

• The wine is made using the traditional method

• Manual grape harvest (beginning on 20/9/04)

• The whole bunches are sorted and brought intact to the cellar

• Maceration 7 days then pneumatic pressing

• Controlled fermentation at low temperature

• Tasting : typically beaujolaise, red fruit flavour, blackcurrant predominance, with a peppered note

• Serve at 14 ° at any time for the pleasure, with pork or poultry

• It is at the foot of Mount brouilly that the 1300 hectares of vines are found, which makes Brouilly the most widely spread of the beaujolais wines

• Tasting : deep ruby colour, fruity aroma of plums, peaches, and mineral notes

• Serve at 12 ° with small game birds or red meat

• Nestled at a height of 400 meters in its granitic crater, it is the highest of our vinyards, for the production of beaujolais wine

• Tasting : it is a very delicate wine, tender and elegant, bright red in colour and has a sumptuous nose with a mix of the aromas of peony and lily of the valley

• Serve fresh at 12°, with pork, poultry or white meat

• Serene like its granite soil, elegant as the forest of oaks which it has replaced, one says of Chénas that it can awaken the palate with its spicy flavours

• Tasting : rarest of the vintages of the beaujolais wine, this affirms itself as being like a full bodied wine with a soft lingering taste. It is characterized by its garnet-red ruby colour

• Serve at 14°, with strong flavoured meat, meats in sauces or strong cheese

• Its seduces you with its velvety start, its elegance and its floral and fruity aromas of iris, faded pink violet, peach, blackcurrant and red fruit

• Tasting : it has the colour of crimson, one often regards it as the most feminine of the Beaujolais wines

• Serve at 13°, with leg of lamb in beaujolais, poultry or white meat

• This wine with an engaging name is almost exclusively found in vineyards located in the Saone and the Loire

• Tasting: lively, fine and balanced, it preserves all the fruit of the gamay and has a ruby red colour with an aroma of kirsch, spices and reseda

• Serve at 13° with offal, poultry or game birds

• The lastest of the Beaujolais wines

• Tasting : a supple, well constructed wine, with a cherry colour and purple reflections, and flavours of currant, blackberry and raspberry

• Serve at 12 ° with terrines, white meats or hot entrees with cream

• This wine's alluring taste results from vines planted in a particular soil made up from broken rocks and friable schist

• Tasting : red crushed fruit aromas, deep garnet-red colour, ripe fruit flavours such as : cherry, peach, apricot, plum......... This is a rich, fleshy and powerful wine which improves with time

• Serve at 13°, with meats in a rich sauce, game, or cheese

• This wine is made mainly from the "gamay" vinified into rosé then it is processed using the champagne method

• It is ideal for receptions or aperitifs between friends

• Serve at between 6 and 8 °

• It is a AOC

• It is made from the chardonnay grape

• It is processed using the champagne method

• It requires 150 kg of fruit to make 100 liters of wine

• Serve between 6 and 8 °

• Ideal for aperitifs or with a dessert.

• Its name comes from an antique mill situated on the sunnyside of a a hill near Romanèche-Thorins. It owes its nobility of character to the granitic soil rich in maganèse

• This ia a full bodied wine

• Tasting : it has a dark ruby colour promising flavours of iris, spices and fruits

• Serve at 14° with red meat, game or strong cheese